Pomfret Fry | Spicy Pan Fried Pompano

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• 1 each large Pompano / Pomfret (cut into 1 inch steaks )
  Ingredient note

  Source: 1 large Pompano / Pomfret (cut into 1 inch steaks )
• 1 tablespoon lime juice
  Ingredient note

  Source: 1 tablespoon lime juice
• ½ tablespoon ginger grated
  Ingredient note

  Source: ½ tablespoon ginger grated
• ½ tablespoon garlic grated
  Ingredient note

  Source: ½ tablespoon garlic grated
• ½ tablespoon red chili powder (medium hot)
  Ingredient note

  Source: ½ tablespoon red chili powder (medium hot)
• ¼ teaspoon garam masala
  Ingredient note

  Source: ¼ teaspoon garam masala
• ¼ teaspoon turmeric
  Ingredient note

  Source: ¼ teaspoon turmeric
• ½ cup rice flour
  Ingredient note

  Source: ½ cup rice flour
• 1 tablespoon oil
  Ingredient note

  Source: 1 tablespoon oil
• 1 teaspoon kosher salt
  Ingredient note

  Source: 1 teaspoon kosher salt

1. Wash the pompano steaks thoroughly and drain all the water. Apply lime juice evenly and set aside for 5 mins. Drain all the lime water out. Lime water will help take away any fishy smell.
2. Mix together ginger, garlic, red chili powder, turmeric and salt. Apply it evenly to the fish steaks.
3. Add a pinch of salt, turmeric, red chill powder and garam masala to the rice flour and mix well.
4. Heat a medium grilling pan and spread half tablespoon of oil evenly. Roll the fish steaks individually in the rice flour, shake off any excess flour and arrange the fish on the pan.
5. Apply the rest of the oil on the top side of the fish using a brush. Cook each side uncovered on medium heat for 3-4 mins or until the fish looks golden brown and crispy. Serve with lime wedges.